The Tastiest (and Healthiest) Salad Ever

In this
month's issue of Good Housekeeping, our Side of the Month salad features one of the heartiest, healthiest, must-try veggies around: kale.

Barbro Bergfeldt/Fotolia, Anna Williams

Advertisement - Continue Reading Below

Yes, kale. Raw...in a salad. If you've never had it, raw kale probably
seems like some tofu-soaked vegan's idea of a satisfying meal (at best). Or perhaps like
something akin to lawn sod? Before you go running for the hills, you must, must
give this delicious, nutrient-packed leafy green a try. Many skeptics have been
convinced after one bite of a well-composed kale salad.

My fiancé is the type of man who sees a green salad for dinner as "punishment"
after a weekend of gorging on slabs of crispy pork belly, piles of artisanal
cheese, and fried chicken.

Most Popular

He loves kale
salad. He loves it so much he made it for himself three nights in a row for
dinner last week.

Barbro Bergfeldt/Fotolia, Anna Williams

Here are a few things to keep in mind when making a kale salad:

1) How you prepare the kale is essential to how much you'll enjoy it. Make sure
to remove the tough center rib of each leaf. Stack the leaves up, then very
thinly slice them (¼"-thin). For even quicker slicing, use a food processor like our Kitchen Appliances director, Sharon Franke, recommends.

2) The grassy, slightly sweet taste of kale (not at all bitter) holds up well
to flavorful add-ins like the briny green olives and toasty almonds that we use
in our recipe. Other great combos include: dried apricots, walnuts, and
crumbled blue cheese or roasted butternut squash and extra sharp cheddar. Kale
pairs particularly well with a mix of salty and sweet elements.

3) Once you've dressed the kale leaves, make sure to let them sit for at least
5 and up to 1 hour. This gives the dressing a chance to soften both the
"green" flavor of raw kale and its slightly chewy texture.

4) While I love raw kale with lemon vinaigrette, lately, I've been eating it
with creamier salad dressings. The sturdy leaves stand up to heavier,
boldly-flavored dressings like Caesar or ranch.